KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Chocolate → Chocolate with fillings → No. 108 Milk chocolate with praline filling → Finished chocolate → Consolidated recipe

Consolidated recipe: No. 108 Milk chocolate with praline filling

Finished chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 531.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling99.2 458.88 455.21 243.85 241.90 
Total1.0 99.0 1019.37 1008.97 541.69 536.17 
Losses 1.9%19.17 10.19 
Output1.0 99.0 1000.00 989.80 525.98 
Losses before baking/boiling, shrinkage 0.95013%99.0 9.69 9.59 5.15 5.09 
Baking/boiling -0.0%-0.001-0.00 
Losses after baking/boiling, shrinkage 0.95013%99.0 9.69 9.59 5.15 5.09 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 243.85 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted hazelnut kernel97.5 274.89 268.02 67.03 65.36 
3Cocoa-butter [cocoa butter]100.0 191.74 191.74 46.76 46.76 
4Burnt80.0 9.74 7.79 2.38 1.90 
5Vanilla essence—  3.39 —   0.83 —   
Total1.3 98.7 1020.14 1007.12 248.76 245.58 
Losses 1.5%15.12 3.69 
Output0.8 99.2 1000.00 992.00 243.85 241.90 
Losses before baking/boiling, shrinkage 0.75062%98.7 7.66 7.56 1.87 1.84 
Baking/boiling 0.48%4.86 1.19 
Losses after baking/boiling, shrinkage 0.75062%99.2 7.62 7.56 1.86 1.84 
Burnt
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.38 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  200.81 —   0.48 —   
Total20.0 80.0 1010.10 808.08 2.40 1.92 
Losses 1.0%8.08 0.019
Output20.0 80.0 1000.00 800.00 2.38 1.90 
Losses before baking/boiling, shrinkage 0.49971%80.0 5.05 4.04 0.0120.010
Losses after baking/boiling, shrinkage 0.49971%80.0 5.05 4.04 0.0120.010
Consolidated recipe, k=1.008554
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 531.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up98.8 297.84 294.27 300.39 296.79 
2Powdered sugar99.85131.77 131.57 132.90 132.70 
3Roasted hazelnut kernel97.5 67.03 65.36 67.61 65.91 
4Cocoa-butter [cocoa butter]100.0 46.76 46.76 47.16 47.16 
5Granulated sugar99.851.92 1.92 1.94 1.94 
6Sign up—  0.83 —   0.83 —   
7water—  0.48 —   0.48 —   
Total546.63 539.87 551.30 544.49 
Total phase loss 2.6%13.89 
Other losses 0.85%4.62 
General losses 3.4%18.51 
Output99.0 531.40 525.98 531.40 525.98 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesmilk chocolateno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on No. 108 Milk chocolate with praline filling contained in handbooks:

calculations, forms, documents: